YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken and Crispy Veggies
Savor a vibrant medley of crisp, colorful veggies and tender, juicy chicken breast glazed with a savory teriyaki sauce. This sheet pan meal brings a satisfying balance of textures and flavors, perfect for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Broccoli
1 medium Red Bell Pepper
1 medium Carrot
1/2 cup Snap Peas (halved)
2 tbsp Teriyaki Sauce
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Cut the Chicken Breast into even pieces if desired, then place in the center of the sheet pan.
In a large bowl, toss the broccoli, red bell pepper, carrot slices, and snap peas with the olive oil and half of the teriyaki sauce.
Arrange the vegetables evenly around the chicken on the sheet pan.
Drizzle the remaining teriyaki sauce over the chicken for an extra layer of flavor.
Bake in the preheated oven for 20-25 minutes, stirring the vegetables halfway through to ensure even cooking, until the chicken is cooked through and the veggies are tender and slightly crispy.
Remove from oven and serve warm.